Roasted Red Cabbage Wedges with Za’atar

If you’ve been visiting this blog for a while now, then you know that I really like toppings. My motto: the more toppings, the better.

Part of the reason for this mild obsession with adding ALL THE THINGS to my foods is because I truly feel like certain food items (like puréed soups, for example) just shouldn’t be naked. But also, I really like the artistic aspect of it all. Food can be a wonderful canvas to play with different colors and textures. In fact, some of my most creative moments can come when I’m staring down at a smoothie bowl or a slice of avocado toast.

But even I have to admit that sometimes I can get a little out of control with the garnishes. Like, did we really need cilantro on that?

The answer is yes, by the way. We always need cilantro.

So when I first pulled these roasted red cabbage wedges out of the oven, I was tempted to hit them with chopped hazelnuts. Maybe a drizzle of tahini-lemon sauce. And of course, a sprinkling of fresh cilantro. But I resisted. Because these vibrant purple wedges were just too gosh darn beautiful to cover up. And they tasted amazing as well. For once, no extra embellishments were necessary.

I must admit that cabbage was never really a vegetable that I loved. Because I mostly associated it with coleslaw, which is kind of yuck in my humble opinion. But now I’m proud to shout from the rooftops that I’m an official cabbage lover! Seriously, sign me up for more of this stuff. It’s incredible. If you ever wanted to know how to eat an entire head of cabbage in one sitting, this is most definitely the way. In fact, I’m so confident that my Roasted Red Cabbage Wedges with Za’atar will convert anyone into a bona fide cabbage lover, that there is a money back guarantee on this recipe. Which is freely available on the internet, so there you go. Sorry.

These Roasted Red Cabbage Wedges with Za’atar would make a gorgeous side dish for any hearty Fall meal. In fact, you might even want to bookmark this recipe for Thanksgiving. Just saying.

Za’atar seasoning is a blend of herbs and spices that is frequently used in Middle Eastern cooking. And it’s an incredibly easy way to add a big punch of flavor to any dish. You can find za’atar in most large grocery stores, either with the other spices or in the aisle with the international items.

I’ve created this recipe as part of our monthly #eatseasonal round-up organized by my friend Becky from Vintage Mixer. October is a fun month in the kitchen, because there are still a few hints of Summer produce lingering. And lots of sturdy Fall fruits and vegetables, too. Check out Becky’s October Produce Guide for the low down on everything that’s seasonal and delicious this month. And scroll down below the recipe to see what some of my other blogging friends were inspired to create this October!

Cheers,

Liz

Roasted Red Cabbage Wedges with Za’atar

Serves 4

Ingredients

1 head red cabbage

2 tablespoons melted coconut oil

1 1/2 tsp. za’atar

Scant 1/2 tsp. salt

1 tsp. red wine vinegar

Instructions

Pre-heat your oven to 400 degrees.

Remove and discard any outer leaves from the cabbage that are tough or wilted. Then slice the cabbage into 8 equal sized wedges. The core and stem should keep the individual wedges intact.

Arrange the cabbage wedges in a single layer on a large rimmed baking sheet. Drizzle with the coconut oil. Then sprinkle with the za’atar and salt. Transfer the baking sheet to your pre-heated oven and roast the cabbage for 20-25 minutes. The cabbage should be softened and starting to brown in a few spots. Remove from the oven. While the cabbage wedges are still warm, sprinkle them with the red wine vinegar. Serve immediately.

OMG – me too! I have an entire cabinet of just nuts specifically for topping soups and smoothies! I can’t stop! But it was nice to take a little break this time!

Becky

— October 10, 2016 9:37:27 am

This is so perfect Liz!! I look at red cabbage with blank stares most often. This is so simple and roasting anything just brings it to a new level. Plus I happen to have some zaatar just waiting for a new purpose! And yes to simplifying some things but all of the garnishes are amazing too, especially on pureed soups!!

And it gives the cabbage an added layer of texture – I love how you gave it a good sprinkle of zaatar, Liz! One of my favorite things is roasted cabbage with a bit of olive oil. I’ve never tried purple cabbage or zaatar, though! The color is gorgeous and it makes me want to dig right in!! No doubt, bits of Summer are still around. We passed a farm last night and I noticed they still have corn available! OH MY! I gotta go back today. We got our first frost two nights ago… it’s getting cold out there! Thank you for this deliciousness my dear!

Such a simple dish but so much flavor and texture. As someone who enjoys eating cabbage– raw or cooked, loving the drool-worthy images too. I use zaatar to spice up other sides, but never thought about adding it to roasted or sauteed veggies. Thank you for this recipe inspiration. Zaatar is indeed a versatile seasoning, but the quality of blends greatly varies. Real zaatar herb or Syrian oregano is rarely found, even in mixes bought from ethnic food store. You should search online for pure zaatar or zaatar no salt. If I am allowed, I recommend this online store ‘eatzaatar.com’.